Venison Sirloin with Macadamia-Kale Puree

Kale is definitely one of my favorite ingredients this winter. I usually buy one large or two smaller plants on Saturdays at the market and cook them quite often Asian style once or twice a weak. Because a kale plant is huge, it’s impossible to keep it in the refrigerator. Fortunately, in winter I can store it in a bag on my balcony, because cold and frosty nights are no problem for kale. Actually, temperatures below 0°C makes kale taste less bitter and more sweet. That is also a reason why it is such a great winter vegetable.

Venison Sirloin with Macadamia-Kale Puree and Butternut Squash-Goat Cheese Cannelloni

The idea for this macadamia-based kale puree originates from a cookery course I participated at in January last year. Andree Köthe, chef of the 2 Michelin starred restaurant Essigbrätlein in Nuremberg, and chef of the year 2012 in Germany by the Gault Millau restaurant guide, gave a very inspiring course on the use of spices and presented several different winter vegetables in small dishes. Instead of cooking and blending kale leaves into a puree, he prepared a base from cooked macadamia, pureed it to a very smooth cream and added the freshly extracted juice of the kale leaves afterwards. Possibly, he used better kitchen equipments, such as a Pacojet for blending the macadamia nuts, because his puree turned out more smooth than mine. Though, my home-cooked result was ok too, since it wasn’t grainy at all. Yet again I couldn’t find any unsalted raw macadamia nuts in the local stores or at the market, so I bought a package of roasted salted macadamia nuts and washed off the salt under running cold water. The puree turned out great, but the unsalted and unroasted nuts had a milder flavor last year.

Originally my plan was to use lamb, but during winter my butcher sometimes also offers game meat. I spotted a beautiful saddle of venison so I switched spontaneously from lamb to game. The meat was still on its bones, so I trimmed it off and used all trimmings and bones for a rich venison sauce.

Venison Sirloin with Macadamia-Kale Puree and Butternut Squash-Goat Cheese Cannelloni

Next to the kale puree I prepared a second garnish from butternut squash filled with goat cheese. This idea came to me when I was looking for a better kitchen tool for removing apple cores and noticed back at home that the diameters of my old and new cutters differ slightly. I tried several methods for cutting cannelloni from the squash. The best technique was to first cut tubes using the larger apple core removers and then remove the inner tube with the smaller cutter. Be very careful while removing the inner tube, because the squash needs to extend slightly at the thickness of your cutters blade, so it might break.

Venison Sirloin with Macadamia-Kale Puree and Butternut Squash-Goat Cheese Cannelloni

Prep Time: 45 minutes

Cook Time: 4 hours, 30 minutes

Total Time: 5 hours

Yield: 2 portions

Venison Sirloin with Macadamia-Kale Puree and Butternut Squash-Goat Cheese Cannelloni


  • 500 g venison sirloin (with bones)
  • 300 ml brown veal or beef stock
  • 1 sprig rosemary
  • 3-4 sprigs thyme
  • 1 clove garlic
  • 100 g macadamia nuts
  • 1 kale
  • 200 g butternut squash
  • 80 g fresh goat cheese
  • 2-3 drops chili oil
  • freshly ground black pepper
  • salt
  • oil


For the macadamia puree
If you could get only salted macadamia nuts, carefully rinse under running cold water to remove all salt. Put the nuts in a small pot, add enough water to cover, cover with a lid and cook over low heat for 3-4 hours. Remove the lid to reduce the cooking liquid. Blend the nuts into a fine puree and press through a fine sieve. Cover with clingfilm and refrigerate.
For the sauce
Cut off the sirloin from the bones and remove the sinews. Cover the meat with clingfilm and refrigerate.
Rub the bones with 1-2 tbsp oil and brown over medium heat on all sides. Add the stock, cover and cook over low heat for 3-4 hours. Strain the liquid through a fine sieve to remove solids and reduce the stock until it starts to get syrupy. Season with salt and keep warm.
For the cannelloni
You will need two apple core removers with different diameters. First use the one with larger diameter and cut out tubes from the peeled squash. Then use the other apple core remover to remove the interior of the tubes. Use the leftovers for another purpose. Blanch the cannelloni in boiling salted water for 1 minute, drain and chill in ice-water. Drain on kitchen paper.
Press the goat cheese through a fine sieve and season with salt and pepper. Transfer to a piping bag and carefully fill the cannelloni. Cover with clingfilm and refrigerate.
For the venison
Remove the meat from the fridge 1 hour before cooking it. Brown over high heat in a small pan on 1 tbsp oil. Season with salt and pepper. Add 1 sprig rosemary, 3-4 sprigs thyme and a crushed garlic clove. Transfer the contents of the pan to a warm plate and bake in a 80-90°C / 175-195 F hot oven for 30 minutes. After 30 minutes turn off the oven and allow the meat to rest for 10 minutes in the warm oven.
For the kale puree
Warm the macadamia puree over low heat, stirring regularly. Wash the kale, pick the leaves and discard the stems. Using a juicer extract the liquid from the kale leaves. Add 8-10 tbsp of the green kale juice to the macadamia puree and cook stirring constantly until it boils. Season with salt and 2-3 drops of chili oil.
To serve
Warm the cannelloni in a steamer for 2 minutes.
Spread 1 tbsp kale puree with a comb-shaped dough scraper on warm plates. Add 3 cannelloni on one end of the puree. Trim off the two ends from the venison, put it on the other side of the puree and pour the sauce generously over the meat.